Classic Baked Cheesecake

Classic Baked Cheesecake

Ingredients

• For the Crust

• 200g digestive biscuits (crushed)
• 100g unsalted butter (melted)

• For the Cheesecake Filling

• 500g cream cheese (room temperature)
• 150g granulated sugar
• 200ml heavy cream
• 3 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt

Instructions

Preheat your oven to 160°C. Line the base of a 9-inch springform pan with parchment paper and lightly grease the sides.

Mix the crushed biscuits with melted butter until evenly combined. Press firmly into the bottom of the pan to form an even crust. Chill in the refrigerator while preparing the filling.

In a large bowl, beat the cream cheese until smooth and creamy with no lumps.

Add the sugar and mix until fully incorporated.

Add the eggs one at a time, mixing gently after each addition. Do not overbeat to avoid cracks.

Stir in the heavy cream, vanilla extract and lemon juice.

Sift in the flour and salt, then mix just until smooth and combined.

Pour the filling over the chilled crust and smooth the top.

Bake for 55–70 minutes until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually.

Refrigerate for at least 6 hours or overnight before slicing for clean, neat cuts.